Spices, allspice, ground
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 8690 | Total lipid (fat) | ||
| 8460 | Water | ||
| 6090 | Protein | ||
| 4650 | ASH, TOTAL | ||
| 2290 | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | ||
| 1990 | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | ||
| 1044 | Potassium, K | ||
| 661 | Calcium, Ca | ||
| 660 | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | ||
| 490 | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | ||
| 135 | Magnesium, Mg | ||
| 113 | Phosphorus, P | ||
| 77 | Sodium, Na | ||
| 70 | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | ||
| 39.2 | Vitamin C | ||
| 20 | FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid) | ||
| 7.06 | Iron, Fe | ||
| 2.86 | Niacin | ||
| 1.01 | Zinc, Zn | ||
| 0.21 | Vitamin B-6 | ||
| 0.162 | Vitamin A, IU | ||
| 0.101 | Thiamin | ||
| 0.063 | Riboflavin | ||
| 0.027 | Vitamin A, IU | ||
| 0.0027 | Selenium, Se |